Description
This Crockpot Chicken Parmesan Soup is a comforting and hearty dish perfect for busy days. Featuring tender chicken breast cooked slowly with tomatoes, herbs, and chicken broth, it is enriched with Parmesan, mozzarella, and optionally cream for a rich, creamy texture. Pasta is cooked directly in the soup for convenience, and the dish is finished with fresh herbs for a vibrant touch.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup uncooked small pasta (ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Combine Ingredients: Place chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker. Mix gently to combine the flavors before cooking.
- Cook Chicken: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup in the slow cooker.
- Add Pasta: Stir in the uncooked small pasta of your choice directly into the soup. Continue cooking on high for another 15 to 20 minutes until the pasta is al dente, absorbing some of the soup’s rich flavors.
- Incorporate Cheeses and Cream: Stir in the grated Parmesan and shredded mozzarella until fully melted and well combined. If desired, add heavy cream or half-and-half to create a creamy texture and stir well.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra Parmesan cheese, or croutons for added flavor and texture.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will yield a juicier result.
- If you prefer less spicy soup, omit the crushed red pepper flakes.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Ensure pasta is cooked just until al dente to avoid it becoming mushy during storage.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high), plus 15 to 20 minutes for pasta
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Soup, Italian Soup, Comfort Food
